Borage (/ˈbɒr.ɪdʒ/, Borago officinalis), also known as a starflower, is an annual herb. It is native to the Mediterranean region and has naturalized in many other locales. It grows satisfactorily in gardens in the UK climate, remaining in the garden from year to year by self-seeding. The leaves are edible and the plant is grown in gardens for that purpose in some parts of Europe. The plant is also commercially cultivated for borage seed oil extracted from its seeds.

Contents

It grows to a height of 60–100 cm (2.0–3.3 ft), and is bristly or hairy all over the stems and leaves; the leaves are alternate, simple, and 5–15 cm (2.0–5.9 in) long. The flowers are complete, perfect with five narrow, triangular-pointed petals. Flowers are most often blue in color, although pink flowers are sometimes observed. White flowered types are also cultivated. The blue flower is genetically dominant over the white flower.[1] The flowers arise along scorpioid cymes to form large floral displays with multiple flowers blooming simultaneously, suggesting that borage has a high degree of geitonogamy (intra-plant pollination).[1] It has an indeterminate growth habit which may lead to prolific spreading. In temperate climate such as in the UK, its flowering season is relatively long, from June to September. In milder climates, borage will bloom continuously for most of the year.

Traditionally borage was cultivated for culinary and medicinal uses, although today commercial cultivation is mainly as an oilseed. The seed oil is desired as source of gamma-linolenic acid (GLA), for which borage is the highest known plant-based source (17-28%).[2] The seed oil content is between 26-38% and in addition to GLA contains the fatty acids palmitic acid (10-11%), stearic acid (3.5-4.5%), oleic acid (16-20%), linoleic acid (35-38%), eicosenoic acid (3.5-5.5%), erucic acid (1.5-3.5%), and nervonic acid (1.5%). The oil is often marketed as "starflower oil" or "borage oil" for uses as a GLA supplement, although healthy adults will typically produce ample GLA through dietary linoleic acid.

Vegetable use of borage is common in Germany, in the Spanish regions of Aragón and Navarra, in the Greek island of Crete and in the northern Italian region of Liguria. Although often used in soups, one of the better known German borage recipes is the Green Sauce (Grüne Soße) made in Frankfurt. In Italian Liguria, borage is commonly used as a filling of the traditional pasta ravioli and pansoti. The leaves and flowers were originally used in Pimms before being replaced by mint or cucumber peel. It is used to flavour pickled gherkins in Poland.[citation needed]

Borage is also traditionally used as a garnish in the Pimms Cup cocktail,[3] but is sometimes replaced by a long sliver of cucumber peel if not available. It is also one of the key "Botanical" flavourings in Gilpin's Westmorland Extra Dry Gin.

In Iran people make a tea to relieve colds, flu, bronchitis, rheumatoid arthritis, and kidney inflammation.[citation needed] It is said to be warm in nature and alleviates symptoms that are caused by using food that is cold in nature such as cucumber and fish. People with heart problems can benefit using the borage tea,[medical citation needed] since it promotes better circulation of oxygen to the heart; that’s why one should use this herb in moderate amounts.[14][unreliable medical source?]

Naturopathic practitioners use borage for regulation of metabolism and the hormonal system, and consider it to be a good remedy for PMS and menopause symptoms such as the hot flash.[15] The flowers can be prepared in infusion.

Borage is used in companion planting.[17] It is said to protect or nurse legumes, spinach, brassicas, and even strawberries.[18] It is also said to be a good companion plant to tomatoes because it confuses the search image of the mother moths of tomato hornworms or manduca looking for a place to lay their eggs.[19] Claims that it improves tomato growth[20] and makes them taste better[21] remain unsubstantiated.